Dark Bran Muffins with Molasses
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I've been making these for a number of years. They're a close approximation of some wonderful muffins we got from a little restaurant/bakery in Pittsford, NY back in the sixties. I make them in regular cupcake tins, but I imagine you could adapt them for larger pans. They are very dark and you can definitely taste the molasses. I like lots of raisins, so I always use a heaping cup of them.

Hope you enjoy them,
PJ Newland

2 cups shreds of whole bran cereal
1 1/2 cups milk
1/4 cup dark molasses
1/4 cup (generous) margarine, melted
1 egg (large or extra large)
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup (generous) raisins (plumped in hot water and then drained, if they're dry)

In a medium bowl, combine the cereal, milk and molasses; let stand until cereal is softened - 3 to 5 minutes. In the meantime, get everything else ready. In a large bowl, combine flour, sugar, baking soda and salt; mix together. Stir raisins into dry mixture. Stir margarine and egg into softened cereal. Add cereal mixture to dry ingredients; stir just until dry mixture is moistened. Grease (or spray) 12 muffin cups. Spoon batter into prepared pan, filling about 2/3 full. Bake at 400 degrees F. for 14 to 18 minutes, until toothpick comes out clean. These are best a little underdone rather than overdone (when overdone they're a bit dry). Remove from pans immediately. Good warm or cool.